Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato sauteed with garlic, oregano, white wine, and olive oil, then baked until the chicken's skin becomes crisp. The casserole is often garnished with a few green peas for color, although some more modern variations may omit some of these.[1][2][3][4][5]
In Chicago, one also often finds the technique applied to other foods, like "steak Vesuvio", "pork chops Vesuvio", or even just "Vesuvio potatoes".
The origins of the dish are unknown, but some suggest it might have been popularized by the Vesuvio Restaurant, which operated at 15 E. Wacker Drive, Chicago, in the 1930s.[6] Other food historians have suggested that variants of Chicken Vesuvio can be found among the chicken dishes of the traditional cuisines of southern Italy.[7]
^Daley, Bill (October 4, 2006). "Exploding with Flavor: The Classic Dish Chicken Vesuvio Inspires Many Wine Choices". Chicago Tribune. Retrieved November 2, 2015.
^Sarazen, Raeanne S. (June 13, 2001). "Would Appreciate It If You Would Send Me a Recipe For... Chicken Vesuvio". Chicago Tribune. Archived from the original on August 13, 2018. Retrieved November 2, 2015.
^"Vic's Chicken Vesuvio". Chicago Sun-Times. January 12, 2005. Archived from the original on September 30, 2007. Retrieved November 2, 2015.
^"Easy Chicken Vesuvio Recipe". Food.com. Retrieved May 26, 2016.
^Altomare, Pat (January 24, 2014). "A popular Chicago dish: Chicken Vesuvio". The Eagle-Tribune. Retrieved February 25, 2018.
^Hammond, David (August 16, 2017). Haddix, Carol Mighton; Kraig, Bruce; Sen, Colleen Taylor (eds.). The Chicago Food Encyclopedia. Urbana: University of Illinois Press. p. 70. ISBN 978-0-252-08724-0. LCCN 2017006116.
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